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Show 44 t-Hi i.i.i.4.i.l.4. Sill'' ' j Hot Bmi.ls iron jiJ Nortl aqd Sotitl j f tfffffffs-HH--f-f-ffs-fs-M4s--f-f-ftf-f4-f wltiriH pviIRY housewife delights In tho nuking of hot breads. The Southern cook wlSfjl asssB -' above all otheis, Is famous for those delicacies, which arc utilized an a rl !frli ! ). t! 'isisifl breakfast lunihton or supper dish. The leclpcs given hero have been tried W till ,rif JslsH with suctess fj,!(3;' iJilol DELICIOUS PARKER HOUSE ROLLS. $) lUMslH To make rolls that will llteralls melt In the mouth and are both delicate WW'1' . iHlH nnd toithsome. staid ono pint of milk, add to It one heaping tablespoonful of W ill! ixlifuslslH buttei and in even teaspoonful of salt Then ntnnd aside until lukewarm. MtUf HliiH Sift one quirt of flour Into a largo enrthen bowl, mix with It n tablespoonful HMtf f f'lnssssH of granulated sugar and one take of tompretwed yeast dissolved In a little flvii' j iilH waini water, hlli together the flour mid the warm milk, adding more (lour as l k!m v M islsH lrqulred to make a stiff dough Cover tightly and let stand In a warm, not R)S li-'llssssB hot loom over night In the morning knead the dough thoroughly, then mako MJriii'iHssssM lulo small turnover rolls, nnd let stand In a, warm place until very light! then WlBliw yitslslH bake in u quick oven foi fifteen minutes Jj -At ij)WH SOUTHERN EGG DREAD. H W'lffll Pew Northerners know or appreciate this dellcloui breakfast dish. To b VTtjJil5JwisH mnde nt Its test tho genuine Muithein ntenl should be used, but even It ft" Pf iMRbssH that Is not to bo obtained the blend In exuedlngly tempting and worth the PM f t iliH tilnl Scald one nnd one-hnlf tupfuls vt com mmil thoioughl) and let stand lJ-'i"'? tHaH unlll cool but not cold. Ileal the s oiks and whites of three eggs separately and tl?l f'!;W add the solks to one pint of milk. Stir the milk nnd eggs Into the stnldlng I mil "llH men! slowls, nnd when well mixed add half a teonpoonrul of salt and two ifiby fy tfsH tenspnonfuls of baking powder Lnstl), whip In the well-beaten whites of tho ffi (ffi iH tggs and pour into a deep earthen dish that has been well greased. Hake In a ?! f i vlH moderate men from half to three-quarteis of nn hour Serve from the dish ) f V IIH In which It Is bnked with a largs spoon. The bread should be firm Ht the bot- klsl n THH loni, but soft, like rich custnrd, nt the top. j ,.'d N'flH DOSTON BROWN DREAD. 1 l'jl No hot lire id Is moic tempting or moie wholesome thin the Doston ntfit ' , ssH brow n breud at Its best To make It as It Is mnde at home It Is necessary to If W ,MM cbtaln rso meal In plate of the Hour whlih Ip ordinarily used, but tho result WT ' 'tH (iiipls rep-i)' the trouble, whlth need not be extesslve. as the meal cm usually .? 'KiflH be found at feed store i of the larger nnd better sort. Mix toglher ono nnd one- VK MflslH hllf pints of the rso meal nnd of Southern corn meal Stir Into them one tea- iM Jl- ? tH spoonful of salt nnd one rup of molasses Mix nil together with one nnd one- 7'i1f5 jHH quarter pints of hot milk nnd then add one heaping teaspoonful of baking soda KWIW M llH dissolved In n llttlo boiling water. Pour Into a well-butteied mold, cover 8 ? " jf tightly and steam for four houis. Serve It with butler or cream. ,"!$ ' 8. jKH NEW ENGLAND MUFFINS. ')i' ' 'IH Pew forms nf hot bread are more dellilous than delicate niufllns. TI foi- 'rfi ' ' lH owing recipe gives dlreitlons for tniiklng them qubkly and can be relied upon $.W j j tH to give satisfaction Sift two cups of flour with one even teaspoonful of salt. f ' , J , VLH Wrrk Into It two lahle-poonfuls of soft butter nnd two of granulated sugar. , H And one cup of milk, one egg well beaten and ono teaspoonful of baking pow- ii ,. .H d-r. Hake In a quick oven In mullln rings or gem pans. SfiL "l 'ikl WHEAT OEMS. SCt! il' , JH Risen brcids hnve certain advantages over every other sort. To mako J1SP ',? JHH renlly perfect whent gems stnld one pint of milk, add to It one tablespoonful of fll3 t VvwiH butler and let stand until tepid Then add one-halt cake of comprensed seast ill 'J JfHH dissolved In a quarter of a cupful of warm water three tupfuls of flour and flSt! ' k JHLPI 1,-ic teaspoonful of cilt. Heat well, rover and let stand In n warm plate until Stji "ttSHB morning. A hnlf hour before breakfam heat two eggs, the while and solks II MtiajJB siparulels. nnd add tlrst the solks. then tho whites to the risen mixture. Heat 2sJ? lHUHH vigorously nnd hike In gem pins In a quick oven. hPs ll&aMI |